No one said grilled cheese couldn't be sweet. These are great breakfast sandwiches. Add goat cheese and fruit to almost any sweet bread and you're looking good.

8 slices walnut raisin bread (or cinnamon raisin bread)

1/2 log of goat cheese

1 teaspoon cinnamon

1 tablespoon dried cranberries, roughly chopped.

butter, softened

I’ll admit that I actually found cranberry-cinnamon goat cheese at Giant Eagle, but I imagine this would be just as easy. Let the goat cheese soften on the counter for about an hour and whip in cinnamon and cranberries.

Spread the cheese mixture generously on four of the slices of bread. Butter the outsides and toast in a pan or sandwich maker. Cut into fancy triangles if you so please and serve with coffee or tea like the royalty you are.

Makes four regular sandwiches or multiple little princess sandwiches.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

After years of happily avoiding grapefruit, I decided to give it a shot when I found this recipe. The cinnamon-sugar tames the tartness, and the broiling gives the fruit a whole new toasty dimension.

1 grapefruit

1/4 teaspoon ground cinnamon

2 teaspoons light brown sugar

My mom has a grapefruit spoon, which is pointy and has a knifelike edge. Wish I had one of those today.

Turn on the broiler, and position one of the racks (if possible) 6 inches from the heat source.

Halve the grapefruit, then run a sharp knife around the inside edge to loosen the flesh from the skin. Place the halves in an oven-proof dish.

Mix the cinnamon with the sugar in a small bowl. Sprinkle the cinnamon-sugar over each grapefruit half, and broil for 12-15 minutes, until the sugar is caramelized and the edges are golden brown. Keep the oven door open a crack during broiling. Let fruit cool for about 3 minutes before serving. Sprinkle more sugar over the top if you want.

I do not like coconut, but for whatever reason it didn't bother me in the least in this dish.

14-ounce package extra-firm tofu, drained

oil

1-pound sweet potato, peeled and cut into 1-inch cubes

1/2 cup vegetable broth or reduced-sodium chicken broth

14-ounce can “lite” coconut milk

1-2 teaspoons red Thai curry paste (both this and the coconut milk can be found in with the Asian food items at your grocery store)

8 ounces green beans, trimmed and cut into 1-inch pieces

1 tablespoon brown sugar

2 teaspoons lime juice

1/2 teaspoon salt

1/3 cup chopped fresh cilantro

Cut tofu into 1-inch cubes and pat dry. Heat about 2 teaspoons of oil in a large nonstick skilled over medium-high heat. Make sure the pan is hot before you add the tofu and, yes, nonstick is important — I used a nonstick grill pan because we otherwise don’t own nonstick. Add tofu and cook, stirring every 2 or 3 minutes, until browned. Transfer to a plate.

There's no real reason for this picture I just sort of liked it even though it's too dark.

Heat another two teaspoons of oil over medium-high heat in a large pan. Add sweet potatoes and cook until browned. Add coconut milk, broth and curry paste (feel free to add more paste than suggested). Bring to a boil then reduce to a simmer, covered.

When the potato becomes tender (about 5 minutes), add the tofu, green beans and brown sugar. Return to a simmer and cook, stirring occasionally, until the beans are tender-crisp. Stir in lime juice and salt.

I made this for Sarah when we lived together. She thought I was insane until she took a bite.

My family used to eat at Jimmy's Cafe somewhat regularly. I think this photo was taken in 2007. Check out the murals!

I first tried a sandwich like this at Jimmy’s Cafe in Cuyahoga Falls, Ohio — a restaurant I believe may have closed in early 2009 (pity!). My grandma had stumbled upon this New Orleans-style eatery/coffee shop and fell in love with its colorful decor (the restaurant’s founder, Jimmy Van Hoose, was an artist) and its super-friendly staff. She took the whole family to Jimmy’s for dinner on several occasions, and every time, I’d order this magnificent grilled cheese. We asked for the recipe, and the chef let us in on the few secret ingredients. And now I’m letting you in on them, too. Enjoy!

orange marmalade

4 slices Italian bread

2 tablespoons crumbled feta cheese

1 cup shredded Colby-Monterey Jack cheese

olive oil (I use extra-virgin)

Parmesan cheese

Sarah found a tip in a grilled cheese cookbook that suggested using shredded cheese for grilled cheese because it melts faster. I tried it, and it worked. But my grill ended up covered in little pieces of cheese.

Spread a generous layer of orange marmalade on two slices of bread. On each of the two remaining slices, spread a half-cup of shredded cheese. Sprinkle feta over the cheese. Assemble the sandwiches by putting a marmalade-covered slice on top of a cheese-covered slice. Lightly brush both sides of the sandwiches with olive oil.

Place sandwiches on an electric grill (I use a George Foreman grill), and close the press. Cook for about 5 minutes or until sandwiches have golden brown grill marks. (Check midway to assess dark spots, and flip sandwiches if necessary).

When sandwiches are done, remove from the grill with a spatula and sprinkle lightly with Parmesan cheese.

Serve warm.

Makes 2 sandwiches.

Recipe inspired by: Jimmy’s Cafe

Photos: Caitlin Saniga

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

Distribute half the batter in greased muffin tins. Add half the streusel, the rest of the batter and then the remainder of the streusel. Bake at 350 degrees for 18 minutes or until a knife inserted into the center of the muffins comes out clean.